Mushroom and Plum Broth
Overview
Plum meat, which is the neck and back meat of the fourth and fifth ribs of the pig. The meat in this part can be said to be the tenderest piece of meat on the pig. There are no tendons in the meat, and the meat is fat and lean.
Tags
Ingredients
Steps
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Remove the roots of the oyster mushrooms and wash them.
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Shred the ginger and chop the chives and set aside.
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Cut the pork plum into slices.
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First add a small spoonful of water and gently rub it into the meat to allow the meat to fully absorb the water. Add water twice in a row and rub it. Finally, add salt, cooking wine, wet starch, a little pepper and MSG, stir well and marinate to taste.
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Bring the water to a boil, add lard, pepper, shredded ginger, onion knots, pepper noodles, and cooking wine.
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Add washed oyster mushrooms.
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After cooking for a few minutes, add the marinated plum meat.
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Cook for a while, add a little chicken essence, turn off the heat, and finally sprinkle with chopped green onion.
